茨城県·郷土料理
Lotus Root Dishes
When thinly sliced and flash-fried in oil, it offers a delightful, popping texture. When grated and lightly grilled, it provides a sticky, gentle sweetness. Lotus root from Ibaraki is a mysterious ingredient that changes its character with just a different cut. It boasts a white, fine-grained skin and thick, plump flesh. Ibaraki is Japan's top producer, accounting for half of the country's total lotus root production. The fertile muddy soil along the coast of Lake Kasumigaura and the warm climate with little snow nurture soft, sweet roots. Whether prepared as kinpira for a crunchy texture or simmered for a tender finish—as tempura, lotus root mochi, or vinegar-marinated (subasu)—it is a reliable delicacy that complements any dining table.
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